Chicken Pie With Celery Seed Pastry
|Celery seed||1 Pinch|
|Coarsely chopped cooked chicken/Coarsely chopped cooked turkey||4 Cup (64 tbs)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned corn||8 3⁄4 Ounce, drained (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs) (About 1 Medium)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|9 inch two crust pastry||1|
1. Prepare pastry.
2. Mix remaining ingredients; turn into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Microwave uncovered on medium-high (70%) until filling begins to bubble through slits in crust and pastry looks dry and flaky, 16 to 20 minutes.
3. Transfer pie to conventional oven (do not preheat). Bake at 450° until crust is brown and flaky, 10 to 15 minutes. Let stand 15 minutes before cutting.